Method

Serves 6

Heat olive oil in a frying pain, add garlic and cook over low-medium heat until golden, then remove and discard, add vinegar, mustard and walnut oil (taking care as mixture will spit) and simmer for 1 minute.

Place cabbage and pear in a bowl, pour over warm dessing and toss until well combined. Add watercress and walnuts, then season to taste with sea salt and freshly ground black pepper and toss to combine. Serve scattered with crumbled chèvre.